Add the chopped shrimp to a bowl. Add 1/4 cup of chipotle salsa to the shrimp. Mince all the garlic very fine and add 2/3 of it to the shrimp. Mince the stems of the bunch of cilantro fine and add that to the shrimp. Toss the shrimp well, cover, and refrigerate until ready to cook.

For the salsa, cut up the tomatoes into small pieces and add to another bowl. Add the remaining minced garlic. Slice the tops of the bunch of green onions into small pieces and add to the tomatoes. Chop half the bunch of cilantro and add. Dice the avocado and add to the salsa. Squeeze the juice of half a lime over the salsa. Spoon in a tablespoon of chipotle salsa and sprinkle over a bit of salt and pepper. Toss well and adjust the lime, chipotle, salt, and pepper as necessary.

Finely dice the onion, yellow pepper, and poblano.

When you are ready to cook, heat a large sauté pan over high heat. Film with oil and add the onions and peppers, cooking and stirring until at least the onions are translucent. If you wanted to cook it until the peppers and onions just started to caramelize, your guests wouldn't mind. Add the shrimp and cook, stirring, over high heat until just opaque, another minute or so.

Warm the tortillas and divide the shrimp among the twelve tortillas. Top with salsa and fresh cilantro. Enjoy!

And as for hike number 2 of our 52-hike challenge this year: Sunday afternoon saw a temperature of 15 degrees with windchill well below zero...

About Us

Ann and Ed wake up fiending for great coffee and thinking "What's for dinner tonight?" On our rare days off (Ed is the chef/owner of One Block West restaurant in Winchester, VA) we can be found on a trail in the Shenandoah Valley or nearby in Virginia, West Virginia, or Maryland. And after our hikes, we're looking for good food, wine, and craft beer.

Our kids are grown now and we are more free than we have been in 25 years to go, to be, to explore, and to flip a coin about which fork in the road we take next. Recent deaths of our parents remind us that life is short and that we should enjoy each day. This blog is a journal of our twists and turns as we consider each fork.